1 cup (2 sticks) butter
1/2 cup brown sugar
3 cups oatmeal (ground to oatmeal flour in food processor)
1 cup chopped pecans
2 tsp. vanilla
powdered sugar, for rolling

Cream butter until smooth and blend in sugar completely. If butter is fairly hard when mixing, cookies will stay in round balls. If butter is soft, cookies will flatten.

Put oatmeal in food processor and process until oats are a fine flour (this will reduce from 3 cups to 2 cups + 2 tablespoons). Take 2 cups of oat flour and blend into butter/sugar mixture. Add 2 teaspoons of vanilla. Dredge the cup of chopped nuts with remaining 2 tablespoons oat flour. Stir the nuts into the batter.

Preheat oven to 275°F. Use ungreased baking sheets. With floured fingers, use about 1 tablespoon batter and roll into balls. Bake at 275°F for 1 hour. While still warm, but not hot, roll in powdered sugar.

Submitted by: Celia Hart